Smoky Stone Fruit Sangria

This bubbly spin on sangria gets flavorful complexity right out of the gate with our Cherry Chipotle Mocktail Elixir. And the warmth of cinnamon and chipotle come forward when the bubbly Cava hits the fruit.

Image by Rachel Hollis | Recipe in collaboration with Katherine Cobbs, author of Pantry Cocktails

Serves 4-6

4 oz. Cherry Chipotle Mocktail Elixir
2 oz. Sweet Red Vermouth
1/2 cup pitted cherries
2 small plums, pitted and quartered
1 peach, pitted and cut into 8 slices
6 thin lemon slices
1 cinnamon stick
1 750-milliliter bottle Brut Cava

1. Combine the mocktail elixir, vermouth, fruit, and cinnamon stick in the bottom of a 1-quart pitcher. Gently bruise with a wooden spoon. Slowly pour in the cava and stir once gently. Pour into ice-filled glasses garnished with stone fruit and lemon slices.